Description
This Breakfast Beans and Eggs recipe offers a savory, flavorful start to your day with tender white beans simmered with chipotle and tomato paste, topped with softly cooked eggs and tangy pickled red onions. It’s an easy skillet meal that combines smoky, tangy, and fresh elements for a hearty breakfast or brunch.
Ingredients
Scale
Pickled Onion
- 1 red onion (¼ thinly sliced into half-moons)
- 1 lime (juiced)
- Salt, to taste
- Black pepper, to taste
Bean Mixture
- ¾ of red onion (finely diced)
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, finely minced
- 3 tablespoons tomato paste
- 1 chipotle pepper in adobo sauce, de-seeded and finely chopped
- 1 (15.5-ounce) can white beans (cannellini or great northern), drained and rinsed
- 1 cup water
- Salt and black pepper, to taste
- 1 teaspoon white sugar (optional, for sweetness)
Eggs and Garnish
- 2 large eggs
- A handful of minced cilantro
Instructions
- Prepare Pickled Onions: Thinly slice a quarter of the red onion into half-moons and place them in a small Ziploc bag. Add the lime juice, salt, and black pepper. Seal the bag and shake to coat the onions evenly. Let them sit for at least 20 minutes, preferably 30, shaking occasionally to develop a bright, tangy flavor.
- Sauté Aromatics: Heat 3 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add the finely minced garlic and sauté for 1 to 2 minutes until aromatic and starting to turn golden. Add the remaining finely diced red onion, season with salt and pepper, and cook for 6 to 8 minutes until soft and translucent.
- Add Tomato Paste and Chipotle: Stir in the tomato paste and chopped chipotle pepper. Cook for about 3 minutes, stirring occasionally, until the tomato paste deepens to a rich brick red color and begins to stick to the pan, enhancing the smoky flavor.
- Simmer Beans: Add the drained white beans and 1 cup of water to the skillet. Stir to combine and bring everything to a boil. Reduce the heat to medium-low and simmer for 6 to 8 minutes to allow the beans to absorb the flavors. Taste and adjust seasoning with salt, pepper, and optional sugar for balance.
- Cook Eggs: Using a wooden spoon, create two wells in the simmering bean mixture. Crack one egg into each well. Cover the skillet with a lid and simmer for 3 to 5 minutes, or until the egg whites are set while the yolks remain runny, or cooked to your preference.
- Serve: Divide the flavorful beans and eggs between two bowls. Top each serving with the tangy pickled onions and a sprinkle of fresh minced cilantro. Serve immediately, optionally alongside warm corn tortillas, pita, or buttered toast for a complete breakfast.
Notes
- For a spicier dish, add an extra chipotle pepper or include some adobo sauce from the chipotle can.
- Adjust the egg cooking time depending on your preferred yolk consistency.
- Leftover beans can be refrigerated for up to 3 days and gently reheated.
- Serve with crusty bread or tortillas to soak up the flavorful sauce.
- If avoiding sugar, you can omit the optional white sugar or substitute with a natural sweetener.
- Prep Time: 8 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
